9.25.2011

mix spaetzle batter in an 8:6:1 ratio (by weight) of flour:eggs:milk.
grate in some gorgonzola cheese to taste. cover and let sit for about

an hour. meanwhile, roast some halved radishes until done with

salt and pepper. set aside. shred a few brussels sprouts and finely

slice some red onion and add to the radishes. in a pan, gently toast
some whole cumin seeds until fragrant and toss with the vegetables.
cook spaetzle in salted water until just done and then lightly fry in
a pan with some butter. toss with vegetables and season with salt
and pepper. garnish with any remaining cumin seed and serve warm.

About 6CD

Around these parts, the following are all highly accurate and precise descriptors of measurements: 'fistfuls', 'a few glugs', 'as desired', 'to taste', and my most favorite of all 'some'. Cooking is best done when it is by feel, not by measuring cups. Not sure how much olive oil to use? Or how many carrots? At what temperature should you roast tomatoes? Or a pork shoulder? Give it your best go and see where it takes you.